Herb-Stuffed Leg of Lamb with Watercress and Anchovy Sauce from Do-Ahead Christmas - Cooking by the

Ingredients

• 1 ¾ ounces parsley leaves (the odd stalk is fine)
• ½ ounce mint leaves [about 10]
• 2 tablespoon rosemary needles, roughly chopped
• 2 garlic cloves, roughly chopped
• 4 tablespoons olive oil
• 1 boned leg of lamb, about 4 ½ pounds
• Salt and pepper
• 7 ounces watercress
• 1 ounce parsley
• 1 ¾ ounces canned anchovies
• 7 tablespoons unsalted butter
• Juice of ½ lemon